Black Bean & Corn Tacos With Roasted Salsa

Monday, April 13, 2015

{serves 8-10}

What You Need
For The Roasted Salsa
4 cups cherry tomatos
4 TBS olive oil
1 cup fresh cilantro, chopped
2 TSP sugar
6 cloves garlic, pressed
Salt & Pepper
jalapeño
2 TBS red onion, diced

For The Tacos
2 packages wheat tortillas 
1 can corn, drained
1 can black beans, drained and rinsed
2 TBS taco seasoning
5 oz. queso fresco cheese, crumbled
Optional: sour cream, hot sauce, avocado, etc.

Directions
For The Roasted Salsa
1. Preheat oven to 400°. 
2. Place cherry tomatos on a pan. 
3. Drizzle with olive oil, 1/2 cup cilantro, salt & pepper, garlic, and sugar. Softly, mix ingredients until tomatoes are well coated. 
4. Bake for 40-50 minutes, stirring every 10 minutes. 
5. Once cool, add onion, jalapeño, and the remaining cilantro and slowly mix together. 

For The Tacos
1. Place beans and corn in stove pan and heat over medium heat.
2. Add in taco seasoning and stir. Cook until warm. 
3. Heat tortillas in microwave for 25 seconds each. 
4. To assemble: place bean and corn mixture on tortilla, top with salsa, cheese, and any other desired toppings. 
5. Enjoy!

No comments:

Post a Comment